What Is Flank Steak: Complete UK Guide to This Cut
What Is Flank Steak: Complete UK Guide to This Cut
This website is independent and not affiliated with Miller & Carter. It is a steak cut guide for home cooks in the United Kingdom.
Flank steak is a long, flat, lean cut of beef taken from the abdominal muscles of the cow. It has a very visible grain, little marbling and a strong beefy flavour. It is at its best when marinated, cooked hot and fast to medium rare, and sliced thinly against the grain. Treated this way it is one of the tastiest value cuts you can buy.
Where Flank Steak Comes From
Flank steak comes from the flank primal, the section of the animal just below the loin and behind the plate. It is a single long muscle from the belly area, which is why the cut is wide, flat and rectangular. Because the muscle works fairly hard, the fibres are long and clearly defined. That prominent grain is the signature of the cut and the reason slicing matters so much.
There is one flank steak per side of the animal, and each piece is fairly large and thin, usually around 2 to 3 cm thick. In the UK it is a butcher’s cut rather than a supermarket staple, so you may need to ask for it. It is sometimes labelled simply as beef flank.
What Flank Steak Tastes Like
Flank steak tastes strongly of beef, richer than many lean cuts because the flavour lives in the muscle rather than in fat. It is lean, with very little marbling, so it does not have the buttery richness of ribeye. What it offers instead is a deep savoury flavour and a satisfying chew when it is cooked and sliced properly. It takes marinades well, and its large flat surface soaks up flavour from both sides.
Flank Steak vs Skirt Steak
Flank and skirt are the two cuts most often confused, and it is easy to see why. Both are long, thin, fibrous and best sliced against the grain. But they come from different parts of the cow:
| Point of comparison | Flank steak | Skirt steak |
|---|---|---|
| Comes from | Abdominal muscles, the flank primal | Diaphragm or plate muscle below the ribs |
| Shape | Wide, flat and fairly even | Long and thin, more tapered |
| Thickness | Thicker, around 2 to 3 cm | Thinner, often under 2 cm |
| Flavour | Strong and beefy | Even more intense and mineral |
| Tenderness | Tender when sliced thin against the grain | Relies heavily on thin slicing |
Our guide to skirt steak covers the thinner cut in detail (note: this page goes live on 17 October 2026 and the link will resolve then). Hanger steak comes from the same neighbourhood of the cow but is thicker and more tender (note: this page goes live on 17 October 2026 and the link will resolve then).
How to Cook Flank Steak
Flank steak rewards a simple formula: marinate, sear hot, do not overcook, rest, and slice against the grain. Here is the method most cooking guides recommend:
- Marinate for 30 minutes to 2 hours. An acidic marinade with lime juice, vinegar or soy sauce plus garlic and oil loosens the fibres and adds flavour. Do not marinate overnight in a strongly acidic mix, as the surface can turn mushy.
- Bring it to room temperature. Take the steak out of the fridge 20 to 30 minutes before cooking so it cooks evenly.
- Get the heat fierce. A very hot grill or heavy pan is essential. Aim for high direct heat, around 230°C to 260°C at the cooking surface if your equipment allows.
- Sear 3 to 5 minutes per side. Cook to medium rare, roughly 52°C to 57°C at the centre, checking with a thermometer. Flank goes from perfect to tough quickly, so start checking early.
- Rest for 5 to 10 minutes. Resting lets the juices settle back through the meat instead of running out on the board.
- Slice thinly against the grain. Find the long lines of the grain and cut across them at a slight angle in thin strips. This shortens every fibre and is the single most important step. Our guide to grilling steak covers the high heat method in more detail (note: this page goes live on 16 October 2026 and the link will resolve then).
What Flank Steak Is Best For
Because it slices into neat thin strips, flank steak suits dishes where the meat is cut up and mixed with bold flavours: fajitas, stir fries, tacos, steak salads and sandwiches. It is also excellent served simply sliced, with chimichurri or garlic butter spooned over. If a steak turns chewy, the cause is almost always overcooking or slicing with the grain: our guide to chewy steak explains the fixes (note: this page goes live on 17 October 2026 and the link will resolve then).
Buying Flank Steak in the UK
Look for a piece with a bright red colour and a clear, even grain. Ask your butcher for flank steak by name; many will cut one to order. Because it is lean, choose a piece of even thickness so it cooks uniformly. A quick note on American naming: in the US, “London broil” is a cooking method for lean steaks like flank rather than a cut itself, so do not be confused if you see the term in American recipes.
FAQs
Is flank steak the same as skirt steak?
No. Flank comes from the abdominal muscles and is wider and a little thicker. Skirt comes from the diaphragm area and is thinner with a more intense flavour. Both need slicing against the grain.
Can you cook flank steak well done?
It is not recommended. Flank is lean, and cooking it past medium makes it tough and dry. Medium rare gives the best balance of flavour and tenderness.
Is flank steak a tough cut?
It can be firm if it is overcooked or sliced with the grain. Marinated, cooked to medium rare and sliced thinly against the grain, it eats tender.
Is flank steak on the Miller and Carter menu?
We could not find flank steak on the published Miller & Carter menus, which focus on rump, sirloin, ribeye and fillet. Our Miller and Carter main menu guide shows the cuts they do serve, and cuts vary by branch, so check before visiting.
Cut guidance checked against published butchery and cooking guides on 13 October 2026. Temperatures and times are approximate; always check doneness with a thermometer. This website is independent and not affiliated with Miller & Carter.
